Pumpkin Soup

25 Oct
Emilie Jenkin’s Pumpkin Soup

1 TBS olive oil
4 links of chicken sausage, cut into small pieces and browned
2 TBS fat from the browned chicken sausage–or 2 TBS bacon grease
2 dried bay leaves
1 onion chopped
Salt and Pepper
3 TBS Flour
1 TBS Old Bay
1 TBS Tabasco
4 cups chicken stock
29 oz can pumpkin plus a small can of pumpkin
2 cups canned (thicker) coconut milk– give or take a 1/2ish cup
1 tsp nutmeg
1-2 tsp smoked chili powder

Optional toppings:
One or two granny smith apples chopped
a handful or two of dried cranberries

‎*Directions*
In a frying pan: Braise the chicken sausage, remove the sausage and pour about 2 TBS of the fat into a soup pot.
In a soup pot:
Heat oil and fat and add the chopped onion, bay leaves, salt and pepper (about 2 tsp), sautee about 6 minutes till onions are tender
(The fat with the oil adds a deeper flavour. You can just use oil, but the combo tastes better)
Add the flour, tabasco sauce, and old bay, stir for a minute
Whisk in 4 cups chicken stock and bring to a simmer
Whisk in the pumpkin
simmer for 10 minutes
lower heat and add coconut milk, chili powder and nutmeg.
I add milk until it gets to be the right color and texture. I did add less coconut milk than the cream I usually use. I end up tasting the soup A LOT along the way to get the right flavor. Add enough milk to make it creamy, but not so much that the coconut flavor is overpowering.
Garnish with apples and cranberries
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: